File:Animal products; (1877) (14776788235).jpg

Identifier: animalproducts00simm (find matches)
Title: Animal products;
Year: 1877 (1870s)
Authors: Simmonds, Peter Lund, 1814-1897. (from old catalog)
Subjects: Animal products. (from old catalog) Domestic animals. (from old catalog)
Publisher: New York, Pub. by Scribner, Welford, and Armstrong
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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special methods of manufacture, by mixingcows and goats milk, etc. The quality of cheese depends chiefly upon the milk of whichit is made; the best containing a considerable portion of theconstituents of butter. The Stilton cheese of England and theBrie cheese of France have a world-wide reputation, and aremade from fresh sweet milk mixed with cream skimmed frommilk of the preceding evening. The Cheshire, double Gloucester,Cheddar, Wiltshire, and Dunlop cheeses of Great Britain, aremade of sweet unskimmed milk; as are also the best Dutchand American. Skim milk yields nearly as much cheese assweet milk, as it contains all the casein. The ordinary Dutch,the Leyden, and the hard cheese of Essex and Sussex counties,are made of milk thrice skimmed. Although the usual Dutch cheese is made of the skimmed milk,there are finer kinds made for home consumption, with a portion ofthe cream left in the milk. The most prized is the schapekase,or ewes milk cheese, which sells at a higher price. Gouda
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123 PROPERTIES OF CHEESE. cheese, the best sort made in Holland, owes its peculiar pungencyto the muriatic acid used instead of rennet for curdling the milk.Swiss cheese is usually made from skim-milk, and flavoured withherbs. There are, of course, richer cheeses, such as the Neuf-chatel and Bondon, of the nature of cream cheese. In Westphaliacheese the curd is allowed to become slightly soured before it iscompressed. The Italian cheese which is prepared for exportationis kept in brine, and is consequently excessively salt. It is only-intended as a condiment for macaroni. The poorer the cheese is, the longer it will keep, but everyvariety, if well cleared from whey and sufficiently salted, may bepreserved for years. Parmesan cheese owes its rich flavour to the fine sweet herbageof the meadows along the Po, where the cows are pastured. Dutchand Swiss cheeses contain, according to chemical analysis, fromtwenty to forty per cent, of nitrogenised matter, considered themost nutritive const

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